The idea of champagne sorbet had been put into my head when I was 12 or 13. There was this wonderful dessert place that served the biggest slices of cake ever. They had two kinds of sorbet: lemon and champagne. The idea of champagne sorbet intrigued me, but I didn't get to try it. It only took me 18 years to get myself some champagne sorbet and I had to make it myself! I think it is pretty good. It turns out it is also ridiculously simple.
You need 1 cup of water, 1 cup of sugar, and a bottle of Brut Champagne (or Sparkling Wine). Chill the Champagne in the fridge and put the drum for the ice-cream maker in the freezer. Dissolve 1 cup of sugar in 1 cup of water at medium heat. Let cool and then place in the fridge. I let it all cool overnight. The next day assemble and turn on your ice-cream machine. First pour in the sugar syrup. Then pour in the champagne slowly. Fill drum. I was able to get a full bottle in :-) Churn for about 25 minutes. Mixture should be frozen and slushy. Serve immediately or place in airtight container. Leave in freezer when not serving. This is wonderful and rich so you only need a small scoop.
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